by Executive Chef John Williams
From our 2014 Wollersheim Winery Open House
INGREDIENTS:
- 4 duck breasts
- kosher salt
- freshly ground black pepper
- Wollersheim Port Wine Demi Glaze
METHOD:
Preheat oven to 325° F. Place duck breast fat side up on a cutting board. Score each side with a very sharp knife, cutting into the fat but not into the meat of the breasts. Score in a criss-cross pattern on each breast. Use an oven proof safe sauté pan or skillet and heat to medium high heat. Season each breast on both sides with salt and pepper. Add a little more salt to the fat side to dry it out and achieve a crispier texture. Cook the duck skin side down for about 4 to 5 minutes or until the skin is nicely browned. Remove some of the drippings in the bottom of the pan. Flip the duck over so its fat side down and place in oven for 6 to 8 minutes until the duck is medium rare or 130° internal temperature. Remove the duck from the pan and allow to rest for 10 minutes before slicing. Slice each breast on the bias and serve with your favorite side and the Demi glaze.
INGREDIENTS: Wollersheim Port Wine Demi Glaze
- 2 tbsp unsalted butter
- 2 large shallots
- 2 tbsp red wine vinegar
- 4 tbsp local honey
- cup Wollersheim Port wine
- 1 tsp salt
- 10 oz prepared demi glaze
METHOD: Wollersheim Port Wine Demi Glaze
Melt butter in sauté pan on medium heat. Sauté shallots in butter until translucent, approximately 5 minutes. Add red wine vinegar and honey and allow to dissolve. Add wine and reduce by half. Add salt and Demi glaze and cook for 15 minutes. Serve hot.
MAKES: 4 servings
